Human beings are up against serious health hazards when ingesting toxins-contaminated shellfish.It is badly required to i-dentify shellfish contaminated by toxins.Near-infrared spectroscopy and a class-specific residual constraint nonnegative representation clas-sification(CRNRC)were applied to recognize toxins-contaminated mussels rapidly.The changes in the tissue of mussels contaminated with diarrhea shellfish toxins(DST)could be reflected in the near-infrared spectral curves.The CRNRC model was used to classify healthy and DST-contaminated mussel samples with the preprocessed near-infrared spectra of mussels as input.Class-specific residual terms and collab-orative representation were introduced into the CRNRC model to relate the coding with classification.The coding vectors of collaborative representation were shown for CRNRC.The optimal parameters affecting the performance of the CRNRC model were determined through ex-periments.The experimental results showed that CRNRC model was superior to collaborative representation classification,and non-negative representation classification(NRC)for the evaluation indexes of average accuracy,F-measure,and 1-specificity.The study indicated that NIRS combined with the CRNRC could distinguish DST-contaminated mussel samples,which had the advantages of intelligence,non-de-struction accuracy,and without chemical reagents.The detection method of CRNRC with NIRS would be extended to detect other seafood products,for example,testing the level of nuclear contamination in seafood products,which could ensure human beings ingest healthy seafood products.
In this study, we investigated the protective effect of selenium (Se)-enriched peptide isolated from Cardamine violifolia (SPE) against ethanol-induced liver injury. Cell proliferation assays show that different concentrations of SPE protect human embryonic liver L-02 cells against ethanol-induced injury in a dose-dependent manner. Treatment with 12 μmol/L Se increases the cell survival rate (82.44%) and reduces the release of alanine aminotransferase, aspartate transaminase, lactate dehydrogenase, and apoptosis rate. SPE treatment with 12 μmol/L Se effectively reduces the concentration of intracellular reactive oxygen species and increases the contents of intracellular superoxide dismutase (51.64 U/mg), catalase (4.41 U/mg), glutathione peroxidase (1205.28 nmol/g), and glutathione (66.67 μmol/g), thereby inhibiting the effect of ethanol-induced oxidative damage. The results of the transcriptomic analysis show that the glutathione metabolism and apoptotic pathway play significant roles in the protection of L-02 hepatocytes by SPE. Real-time qPCR analysis shows that SPE increases the mRNA expression of GPX1 and NGFR. The results of this study highlight the protective effects of SPE against ethanol-induced liver injury.
In this research, Barley was used as the main material to investigate the quality characteristics of disparate sizes of barley flour after superfine grinding. The results showed that moisture content, starch content, solubility, brightness value and whiteness value all increased remarkably with the decline of the particle size of the whole powders (P<0.05). However, the swelling power, peak viscosity, oil absorption, setback value, and the water holding capacity declined obviously with the declined of the size of the barley powder(P<0.05). The results of scanning electron microscopy showed that the particle size declined, the powders shape changed from round or ellipse to irregular shape, and the surface changed from smooth to rough. Meanwhile, compared with the barley powders from regular grinding technology, the quality of the barley powders from superfine grinding was significantly improved, which expanded the application scope of the barley powders in food processing. In conclusion, the quality characteristics of barley flour with different particle sizes were different after superfine grinding, and the barley flour with the size less than 54 μm had the best quality characteristics.
To investigate the suitable forced air pre-cooling conditions for broccoli and the effect of forced air pre-cooling on the stor-age quality of broccoli,this study used alpine broccoli as the research material and chose to precool the broccoli with different air speeds and different wind temperatures.Results showed that the use of a high air speed of 7.4 m/s and a low air temperature of 0 ℃ precooling could reduce the precooling time and save electricity.It also reduced cell membrane damage,increased the activity of superoxide dis-mutase,ascorbate peroxidase,and peroxidase,improved the ability of broccoli to decompose reactive oxygen species,and maintained the quality of broccoli during storage.This study provides a feasible precooling treatment for the preservation of alpine broccoli,which can provide a theoretical basis for the logistical preservation of alpine vegetables in the industry and a research basis for exploring the biological mechanism of the effect of forced air pre-cooling on the storage quality of broccoli.
Fermentation is a crucial technique for enhancing the nutritional value of food materials.This study investigated the impact of Lactobacillus plantarum fermentation on the contents of Moringa oleifera leaves,including proteins,flavonoids,polyphenols,and poly-saccharides,as well as its antioxidant activity.Non-target metabolomics technology was utilized to analyze the changes in metabolites of M.oleifera leaves before and after fermentation.The findings indicated that after ten days of fermentation,the protein content of M.oleif-era leaves increased by 16.12％,flavonoid content by 2.1％,polyphenol content by 16.35％,and polysaccharide content by 42％.However,there was no significant change in the antioxidant activity.Furthermore,the study identified a total of 96 differential metabolites post-fermentation,including 52 up-regulated and 44 down-regulated metabolites.Metabolic pathway analysis revealed five key metabolic pathways,primarily associated with amino acid metabolism and biosynthesis of flavonoids,alkaloids,and other substances.These findings demonstrated that L.plantarum fermentation has a positive impact on the formation of nutrients and the enhancement of biological activity of M.oleifera leaves.Consequently,the results provide a theoretical foundation for identifying metabolites of fermented M.oleifera leaves by Lactobacillus and offer a theoretical reference for developing functional foods from M.oleifera leaves.
